WEAR & EAT

WEAR

BY JANA ELS

LINEN

With it’s effortless elegance, a linen garmet is an essential investment to anyones wardrobe. Linen is lightweight and loosely woven making it both breathable and absorbent, keeping you cool in Summer and warm in the cooler seasons.

Yes, linen does crease - but that is part of linen’s unique beauty and gives it it’s classic elegance. Think style and comfort with flowy dresses, button-up shirts, bermuda shorts, structured blazers and wide-legged pants.

Linen has the versatility to compliment any occasion, so whether you’re spending the day lounging around or dressing up for an evening out - you can’t go wrong with linen this summer.

Styling linen is easy. Pair your linen pieces with your favourite denim jeans or jacket, a cotton tee, leather jacket, wool sweaters and don’t be afraid to layer! Complete your look with your summer go-to accessories, a leather bag or basket, a straw or linen wide-brimmed hat, sandals, espadrilles, wedges or a block heel, a pair of huggie earrings and a statement lip and you’re good to go.

EAT

BY ANNE GALLOWAY

CRÈME BRÛLÉE

A classic crowd favourite, this Crème Brûlée will surely impress.

INGREDIENTS:

• 500 ml heavy whipping cream

• 4 large egg yolks

• 55 g sugar

5 ml vanilla extract

sugar, white or brown, for sprinkling on top

METHOD:

1. In a small pot, heat cream over medium heat until tiny bubbles form around the edge of the pan.

2. In a larger pot (off the heat), whisk egg yolks and sugar until well-blended.

3. Slowly stir in the hot cream, while continuing to whisk.

4. Place the pot on a burner, and cook over medium-low heat, constantly stirring until the mixture thickens and coats a spoon well, about 15 minutes (the temperature of the custard should be about 76º to 80º (170º to 175º F), but do not boil or it will curdle).

5. Stir in the vanilla extract at this time.

6. Pour the hot custard into ramekins, cover and refrigerate until cold, at least 6 hours.

7. Just before ready to serve, or a few hours beforehand, sprinkle the tops of the desserts with some sugar; natural sugar (raw sugar) works best. Using a kitchen torch, heat the top of the custard to melt the sugar for the brûlée topping.

8. Serve immediately or within a few hours (keep refrigerated) so the crisp shell doesn’t turn soggy.